4 Serves
81 Mins
Thinly slice the onions using a chefs knife on a cutting board.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
114 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
413 mg / 4,700 mgSodium
117 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and cook the onions until they are dark brown and caramelized, then remove them with a slotted spoon.
In the same pot, add the lentils, rice, water, salt, pepper, and cumin, bringing the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the grains are tender.
Fluff the rice and lentil mixture with a fork and serve topped with the reserved caramelized onions.
27
g52
g5
g
Nepali
Japanese